npj Science of Food

npj Science of Food, Published online: 05 June 2026; doi:10.1038/s41538-026-00923-3 Anti-obesity mechanisms of adzuki bean saponin: a multi-omics and experimental study

npj Science of Food, Published online: 05 June 2026; doi:10.1038/s41538-026-00884-7 RTD-YOLO: a precise quality detection and grading model for rose tea

npj Science of Food, Published online: 06 June 2026; doi:10.1038/s41538-026-00885-6 Functional and flavour-enhancing properties of Staphylococcus sp. from Napham

npj Science of Food, Published online: 04 June 2026; doi:10.1038/s41538-026-00919-z Plant-based diet quality and risk of age-related eye diseases: evidence from multi-cohorts with multi-omics insights

npj Science of Food, Published online: 09 June 2026; doi:10.1038/s41538-026-00921-5 Yeast mitochondrial adaptation to freeze thaw stress depends on pre freeze fermentation state

npj Science of Food, Published online: 04 June 2026; doi:10.1038/s41538-026-00914-4 Green tea catechin EGCG attenuates hippocampal atrophy and cognitive impairment in obesity via autophagy signaling

npj Science of Food, Published online: 04 June 2026; doi:10.1038/s41538-026-00879-4 Evaluating the hydration efficiency of bottle gourd peel powder and its nutritional impact on food formulations

npj Science of Food, Published online: 04 June 2026; doi:10.1038/s41538-026-00915-3 Efficacy of Lactococcus lactis WiKim0124 in Fat-, Sucrose-, and Fat/Sucrose-Induced Obesity Models

npj Science of Food, Published online: 26 May 2026; doi:10.1038/s41538-026-00899-0 Lacticaseibacillus casei Zhang modulates iron homeostasis in iron-overloaded mice via an IL-22-dependent pathways

npj Science of Food, Published online: 26 May 2026; doi:10.1038/s41538-026-00876-7 Eubacterium rectale Mitigates Inflammatory Bowel Disease via Modulation of Glutamine Metabolism Through the GLS2 and NF-κB Pathway

npj Science of Food, Published online: 26 May 2026; doi:10.1038/s41538-026-00898-1 Establishment and validation of NQICD: a new nutrient profiling model for evaluating Chinese dishes

npj Science of Food, Published online: 26 May 2026; doi:10.1038/s41538-026-00904-6 Integrated transcriptomic analysis identifies liver aging-driven fibrosis signatures and reveals therapeutic strategies based on medicine-food homology

npj Science of Food, Published online: 27 May 2026; doi:10.1038/s41538-026-00908-2 Isolation and characterization of Lactobacillus plantarum LP2301 from bovine milk: acid and bile tolerance, antibacterial activity, and genomic safety evaluation

npj Science of Food, Published online: 28 May 2026; doi:10.1038/s41538-026-00902-8 Optimizing dehydration ratio and rate during the withering process enhances aroma quality of oolong tea

npj Science of Food, Published online: 26 May 2026; doi:10.1038/s41538-026-00901-9 AI-driven personalization of food systems: From precision nutrition to climate-resilient supply chains

npj Science of Food, Published online: 27 May 2026; doi:10.1038/s41538-026-00907-3 Food and garden organics (FOGO) compost application improves post-harvest chemical and sensory profiles of conventionally grown tomatoes

npj Science of Food, Published online: 13 May 2026; doi:10.1038/s41538-026-00853-0 3D bio-screen printing for high-throughput production of scaffolds for meat alternatives

npj Science of Food, Published online: 09 May 2026; doi:10.1038/s41538-026-00845-0 Gut microbiota and their role in male reproductive health

npj Science of Food, Published online: 11 May 2026; doi:10.1038/s41538-026-00846-z Enhancing low-level genome-edited crop detection and identification in food mixtures using nanopore adaptive sampling: Rice-Soybean mixture as proof-of-concept

npj Science of Food, Published online: 11 May 2026; doi:10.1038/s41538-026-00881-w Thermal and storage degradation kinetics of corn anthocyanin-based natural red colorants in a model beverage system, and their gastrointestinal behavior